Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz pasta (penne, fusilli, or your favorite type)
- 3 tablespoons honey
- 2 tablespoons black pepper, freshly ground
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce (optional for extra umami)
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken breasts and cook until fully cooked and golden brown, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add a little more olive oil if needed. Sauté the minced garlic and sliced red bell pepper until fragrant and tender, about 2-3 minutes. Stir in the honey, black pepper, soy sauce, and a pinch of salt. Cook for another 2 minutes until the sauce slightly thickens.
- Add the cooked chicken back into the skillet with the sauce. Toss to coat evenly. Stir in the cooked pasta and mix thoroughly. Cook for another minute to allow flavors to meld.
Notes
- Feel free to add vegetables like snap peas or broccoli for extra nutrition.
- Adjust the amount of black pepper for spiciness preference.
- Use gluten-free pasta to make this dish suitable for gluten sensitivities.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.25 cups)
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg